YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lentil Salad and Steamed Asparagus
Pan-seared salmon with a perfectly crisp skin served over a fiber-rich lentil salad and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
8 ounces Wild Atlantic Salmon Fillet
1.5 cups Cooked Brown Lentils
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches your preferred level of doneness.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
In a small bowl, toss the cooked lentils with lemon juice and a pinch of fresh herbs if desired.
Plate the lentil salad as a base, top with the seared salmon fillet, and serve the steamed asparagus on the side.